This cheesy pull-apart bread is the ultimate party appetizer—keep those napkins handy because you’re gonna want to keep going back for another piece!
Cheesy pull-apart bread. Stuff-so-many-pieces-in-yo’-mouth-so-fast-you-can’t-breathe bread.
Evil-genius bread. Mwahaha.
Guys, I’ve got super-exciting, unbelievably-awesome news.
We got new windows put into our living room/AKA: my makeshift photo studio.
Was that disappointing? Sorry, I thought that was a pretty awesome piece of news. And I gotta say I am LURVING all the totally-awesome light that comes into my photography studio. (read: the living room)
I mean, is it wrong that pretty much the only reason I’m excited about the new windows is all the perfect lighting that I get for my photos now?
The only reason I’m asking you guys this is because my mom just shook her head in disgust when I was chattering away to her for about 10 minutes straight about how much I loved the new windows for this particular reason.
She (and I for that matter) hated the old windows with a passion. They were literally crumbling apart and I think they were older than my great-great-great grandparents.
It was totally worth giving up my studio for just a day so’s the workers could install those gorgeous new windows.
And it was pretty satisfying watching them smash those old and decrepit windows into a gazillion pieces.
Okay, now that we’ve established that I have pretty much NO life whatsoever, let’s get back to the carbs shall we?
Clearly, the important stuff. 🙂
I’ve been hiding this exalted bread from you guys for probably over a year now. Yes, I know. I’m so selfish and greedy. — But it’s not my fault! I make this bread so often, it hardly even crossed my mind to share the recipe on my blog up until a few months ago.
And then I put it off…and put it off….and put it off.
And I’m ashamed to admit that the reason was because I had no patience to take pictures. I just wanted to eat the entire loaf the second it came outta the oven.
You can hardly blame me, though. This bread is the epitome of softness and chewiness…each glorious bite is filled with buttery garlic and gooey cheddar cheese and it makes you want to swoon.
Splat. Down goes Sarah.
How I made it through this photoshoot without passing out from cheesy bread-lust I don’t even know…
But I did and I’m FINALLY sharing this long-awaited bread with you guys. Just in time for tailgating bashes, Sunday football parties, warm and cozy comfort food-season….
Gahhh. YES. The timing is just perfect-o. I couldn’t have planned it better if I’d tried. 😉
So this is basically just a super-simple, 5-ingredient french bread, except the last steps are anything but plain and simple. Once your bread is baked….then the fun begins.
The garlic-buttery, cheesy fun.
You’ll brush those golden loaves with tons of garlic-buttery goodness….cut little indentions in the bread and fill with tons of glorious cheese…
Just a quick trip back to the oven for 5 minutes aaaaand…
Belissimo! Your life has now been completed.
This bread has quickly become a Friday-night must around here. Alongside the usual roast chicken and mashed potatoes, we usually stuff our faces with piece after evil piece of this bread.
My family has dubbed it “that good cheesy bread.”
I’ve dubbed it “put ‘yo fat pants on bread.”
And put your fat pants on, you must. Because otherwise….well, unless you’ve got a massive amount of self-control. And in that case I applaud your efforts.
Because NOBODY I’ve served this bread to so far was able to resist at least two pieces.
Me? I’m patting myself on the back for thus far not eating an entire loaf by myself. 😀
The day is coming though, I can feel it. My self-control can only go so far.
So a word of advice: DO NOT make this bread unless you’ve got other people around you to help you out with the finished product.
I call that the golden rule of bread-making. 😉
Oh, cheesy goodness…have mercy on a poor gal…
This bread is evil, guys. And I insist that you try it. 😉
HAPPY FRIDAY. ♥
Cheesy Garlic Hasselback Bread
- 1 pkg 2-1/4 teaspoons active dry yeast
- 1 cup warm water 120F
- 1 tablespoon honey
- 1 teaspoon salt
- 3 cups white whole wheat flour
- 3 tablespoons butter
- 2 garlic cloves minced
- 2 tablespoons fresh minced parsley
- 12 slices cheddar cheese
Prepare the bread: In a stand mixer, dissolve yeast in warm water. Let stand for 5 minutes. Mix in honey, salt, and flour on low speed until mixture forms a dough. Continue mixing until dough pulls away from sides of bowl.
Turn dough onto a floured surface and knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours)
Punch risen dough down and divide into two pieces. Shape each half into a long french bread-roll and gently twist. Place rolls on a parchment paper-lined baking sheet and cover with plastic wrap. Let rise 30 minutes or until doubled.
Bake bread at 350F 20 minutes. While bread is baking, prepare the filling: Place butter, garlic, and parsley in a small saucepan. Cook over medium-high heat until garlic is fragrant and butter is melted.
Remove bread from oven and brush half of melted butter mixture over each loaf. Return to oven for 5 minutes. Remove from oven and let cool 5 minutes.
Once bread has cooled 5 minutes, carefully cut 6 4-in indentions in each loaf. Fill indentions with sliced cheese and brush each with loaf with remaining butter mixture
Return bread to oven and bake for a final 5 minutes, or until cheese is melted.
Let bread cool 5 minutes then serve warm.
Bread is best if eaten on the day it's made and warm from the oven.
Recipe slightly adapted from Lauren’s Latest.